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Turkey Hash    HT  MC  25mins

Serves 4     Hot  Poultry  Vegetables  Herbs  Leftovers     Main Course   Gluten Wheat Dairy Free

6 tbsp Vegetable Oil
1 Medium Onion, chopped
1 Red Capsicum (Sweet Pepper), deseeded and chopped
2-3 Large Potatoes, peeled and cut into small dice
225g/8oz Cooked (leftover) Turkey, diced
1 tbsp freshly chopped Parsley
1 teasp freshly chopped Thyme
5 Eggs, lightly beaten
Salt and Black pepper


1. Heat half the oil in a large frying pan, add the onion, red pepper and potatoes and sauté gently for about 10 minutes until tender and lightly browned, turning from time to time.

2. Meanwhile, place the turkey, herbs and eggs into a large mixing bowl, mix well and season with salt and plenty of black pepper.

3. Once tender, transfer the potato mixture to the bowl containing the turkey mixture and stir well to combine.

4. Heat the remaining oil in the frying pan then pour the turkey mixture into the pan and cook over a medium/high heat for about 5 minutes until browned.

5. Turn and continue to cook on the other side until browned and crisp. Serve hot.

Great for using up leftover turkey at Christmas.


More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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